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Lynsey Lou's

Enjoying Life One Bite at a Time!

Beans

Slow Cooker Black Bean Ragout

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So did ya’ll have a wonderful Super Bowl Sunday?  Did your team win?  If yes, then congratulations.  If not, I’m sorry but at least you got to partake in some yummy eats throughout the game!  Speaking of Super Bowl food, how many of you are in a foodie coma from everything you ate yesterday?  I honestly think Super Bowl Sunday is one of the biggest eating days of the entire. year!  Thanksgiving and Christmas are close, but I think the game day takes the prize.  I honestly think just as much preparation and planning goes into all of the game day parties and festivities as does Christmas and Thanksgiving.

I kept this year’s eats small, but we still had quite the spread.  And you can’t really allow all those good dips, sandwiches and treast to go to waste, I mean that would just be a shame…and possibly a sin!  I know I ate my fare share of food throughout the game yesterday.  I was on the verge of miserable.  So for all of you that are in the same boat as I am, and need a meal that will satisfy you without weighing you down I have the perfect option for you! 

This black bean ragout is not only satisfying, but is delicious and full of flavor.  And I think possibly my favorite part is the fact that it’s a slow cooker meal.  You all know by now that I’m a huge fan of slow cooker meals.  I love putting everything in there in the morning and coming home to a tasty meal that is ready to eat when you walk through the door.  I honestly think this is one of the easiest slow cooker meals ever.  You literally throw all the ingredients into the crock pot, give it a quick stir, turn it on and walk away.  There are only two things that need to be chopped; an onion and garlic.  Those two things take all of 2 minutes to cut up.  How easy is that?  When you’re ready to eat the only thing you have to do is make the toast and prepare the crema.  This meal is ready to eat within 10 minutes of walking through the door.  It’s an effortless meal that is huge on taste!

Slow Cooker Black Bean Ragout with Garlicky Toast


Ingredients:

For the beans-
1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar

For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half

Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge

Directions:

For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine.  Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender. 

Once the beans are cooked, stir in the lime or sherry.  Adjust seasonings if needed.

For the toast-
Preheat broiler. 

Brush the toast slices with olive and sprinkle with salt.  Place on a baking sheet and place in oven until butter is melted and the toast is golden.  Remove from oven and immediatly rub with the garlic clove.

For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.

When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.

Recipe source: The Smitten Kitchen Cookbook

Baked Burritos with Creamy Poblano Sauce

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Mexican, Tex-Mex, anything along these lines is a weakness for me.  I honestly think I could live on Mexican food of some sort every. single. day.  So when I saw these burritos on Elly’s blog I knew I had to make them.  And soon.  So…I did. 

I love burritos.  How could anything be bad when it’s rolled up in a fluffy, flour-y tortilla?  These burritos are incredible.  A combination of spices, lean ground beef, beans and cheese rolled up in a whole-wheat tortilla and baked to crisp perfection is amazing on it’s own.  But to take it one step further, it’s then topped with a poblano sauce that’s thicky, creamy, with a hint of spice.  Un-be-lieveable! 

These burritos are perfect for a weeknight meal.  A quick browning of the meat, accompanied by spices and beans then wrapped up in a tortilla.  The burritos are baked to crisp up the tortillas and finally topped with a creamy poblano sauce.  Serve these alone or with a side of beans and Mexican rice and you’ve got a perfectly quick and healthy meal.  

Don’t forget the blogging event going on this Friday, December 21 in honor of the victims, families and community of Newtown.


Bloggers unite for
cookies & crafts
for Sandy Hook
Friday, December 21, 2012
A tribute to the victims, families
and community of
Newtown, CT.

Baked Burritos with Creamy Poblano Sauce


Ingredients:

For the burrito-
1 Tbsp oil
1 Large onion, diced
1 lb ground beef
4 Cloves garlic, minced
1 1/2 Tbsp tomato paste
1 Can black beans, drained and rinsed
1/4 cup water or beef stock
1/2 tsp cumin
1 1/2 Tsp chili powder
1/8 Tsp cayenne pepper
1 1/2 Tsp brown sugar
1/3 Cup chopped cilantro
1 Cup shredded Monterey Jack
4 (10in) whole wheat tortillas

For the creamy poblano sauce-
2 Poblano peppers
2 Tbsp butter
2 Tbsp flour
2/3 Cup chicken broth, room temperature
1/2 Cup sour cream
Salt and pepper, to taste

Directions:

Preheat oven to 400.  Spray a rimmed baking sheet with non-stick cooking spray and set aside.

For the burritos-
Place a large skillet over medium-high heat and add oil.  Add the onions and cook for 3-5 minutes, until onions begin to soften.  Add the ground beef and cook, stirring occasionally, breaking up large pieces, until well browned.

Add the garlic and tomato paste, stir to combine and cook for an additional  30-60 seconds.  Add beans along with broth, chili powder, cayenne pepper, salt, and sugar and stir to combine.  Reduce heat and allow mixture to simmer until liquid is absorbed.  Stir in cilantro.  Remove from heat.

Sprinkle about 1/4 cup of cheese over each tortilla.  Top cheese with bean and beef mixture.  Fold in the left and right sides of the tortilla and then roll.  Place seemed-side down on prepared baking sheet.  Spray with cooking spray and place in oven.  Bake for 20 minutes, until tortillas are golden-brown and crispy.

For the creamy poblano sauce-
Place poblanos directly over a gas burner.  Using tongs, turn occasionally until the skin is blackened on all sides.  Place in a bowl, cover with plastic wrap and set aside for 10 minutes. 

Peel the poblano and rinse to ensure all the charred skin is removed.  Remove the stems and seeds and dice.

Place a small saucepan over medium heat, add butter and allow to melt.  Stir in flour and allow to cook for 1 minute.  Slowly whisk in the chicken broth, followed by the diced poblanos.  Continue to simmer mixture, stirring occasionally, until thickened.

Add the sour cream, stir to incorporate, and leave over heat utnil heated through.  Season, to taste, with salt and pepper.  Reduce heat and cover to keep warm until ready to serve.

Spoon the sauce over the burritos and serve.

Recipe source: slightly adapted from  Elly Says Opa

Chickpea Cakes with Cucumber-Yogurt Sauce

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A few months ago I posted a recipe from one of my new favorite cookbooks, ATK Best Simple Recipes and since then I have made several other recipes from this wonderful cookbook.  Just when I think I can’t be any more impressed by all of these simple, yet mouthwatering recipes I make another and I am impressed all over again.  America’s Test Kitchen (ATK) never ceases to present amazing recipes as well as the information as to what makes these recipes work.  I love, love, love this cookbook and ATK.  This cookbook helps me make tasty and nutritious meals for my family even on those hectic weeknights.  This is definitely one of those tools that all you busy people want to have in your survival toolbox.


Initially this was one of those recipes that I wasn’t very sure about.  I had it on the menu for a few weeks before I finally decided to make it, and boy am I glad I finally got around to this recipe.  I love chickpeas and I love hummus, but that was about the extent of my cooking with chickpeas, until now.  These chickpea cakes are tasty, with a light and breaded filling and a crispy outer shell.  They are packed full of flavor, slighlty earthy from the cilantro and onions and a hint of spice from the cayenne and garam masala.  The cake is then pan fried until crispy and golden brown and topped with the cucumber yogurt sauce which lends a light and fresh flavor to the dish.  I served these cakes with a green salad, and it made for a wonderfully light and filling meal perfect for weeknight. 

Chickpea Cakes with Cucumber-Yogurt Sauce

Ingredients:

2 Slices hearty white sandwich bread, torn into pieces
1 Cucumber, peeled, halved lenthwise, seeded and shredded
1 1/4 Cups Greek yogurt
6 Scallions thinly sliced on the biased
1/3 Cup cilantro, roughly chopped
2 Large eggs
4 Tbsp olive oil
1 tsp garam masala
1/8 Tsp cayenne pepper
2 (16 oz) cans chickpeas, drained and rinsed
1 Medium shallot, minced
1 Lime, cut into wedges

Directions:

Preaheat oven to 350. 

Place bread pieces into a food processor and pulse until coarse crumbs begin to form.  Spread crumbs onto a rimmed baking sheet.  Place crumbs in oven and bake 10-12 minutes, stirring occasionally.  Once crumbs are dry and golden remove from oven and set aside allowing to cool.

While the crumbs are baking, combine the shredded cucumber and 1/2 teaspoon salt and toss to combine.  Place salted cucumber in a colander and allow to drain for 15 minutes.  In a small bowl combine drained cucumber, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro and stir to incorporate.  Season with salt and pepper and set aside.

In a medium bowl whisk together the eggs, 2 tablespoons oil, garam masala, cayanne pepper, and 1/4 teaspoon salt.

Place chickpeas in the food processor and pulse until mostly smooth, making sure the mixture is not pureed.  Transfer to a large bowl, add bread crumbs, egg mixture, shallot, and remaining yogurt, scallions and cilantro and stir to combine.  Form the mixture into six 1-inch thick patties.

Place a large skillet over medium heat, add 1 tablespoon oil and allow skillet and oil to heat.  Place part of the patties in the pan, being sure not to overcrowd, and cook until well browned, about 4-5 minutes per side.  Transfer cooked patties to a plate and loosely tent with foil.  Repeat process with remaining oil and patties.  Serve with cucumber-yogurt sauce and lime wedges.

Recipe source: Barely adapted from America’s Test Kitchen,  The Best Simple Recipes

3 Bean Salad

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After scouring the internet and reading various recipes it’s become quite evident to me that bean salads (both 3 and 4 bean salad), of all kinds, have been around for years and year.  In the past the popular bean salads consisted of waxy green and yellow beans, kidney beans and lima beans.  I guess recipes like this were appealing then for many reasons; they were fairly inexpensive to make, it makes a lot and it’s one of those recipes that can be served chilled or at room temperature making it perfect for family gatherings and reunions.  I know for a fact these bean salads with yellow, green, kidney and lima beans are still fairly popular because I see quite a few of them at church gatherings and family reunions. 
If the bean salad that I just described to you doesn’t sound all that great, wait just a minute before you click away.  I have a revamped, updated bean salad that is sure to please!  This salad is slightly sweet, tangy and full of flavor.  However, instead of the combination above it’s packed full of nutrients from black beans, white beans and kidney beans as well as various other vegetables.  I absolutely loved this salad.  It’s the perfect side dish to accompany anything that comes of the grill.  Another thing I love about this salad is that is takes practically no time to assemble and it can be assembled ahead of time.  The flavor enhances as it sits so it can be made a few hours or even the day before.  It’s the perfect side for any cookout or family get together because it makes a lot, cost a little and doesn’t have to be constantly chilled.  This was a hit with my family.  I know this will be a popular side that we enjoy with many meals this summer!

3 Bean Salad

Ingredients:

1 (14.5oz) Can black beans
1 (14.5oz) Can kidney beans
1 (14.5oz) can white beans
1/4 Cup roasted red bell pepper, finely diced
1/2 Medium red onion, finely diced
2 Green onions, sliced (whites and greens)
1/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
3 Tbsp Balsamic vinegar
3 Tbsp honey
Fresh cracked black pepper and sea salt, to taste

Directions:

Drain all beans and rinse thoroughly.  In a large bowl combine the honey, balsamic vinegar, red wine vinegar and olive oil and whisk to combine.  Add the drained and rinsed beans, bell pepper, green onions, and red onions and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour before serving.*

*Can be made earlier in the day or the day before.  Store in the refrigerator until ready to serve.

Recipe source: adapted from Food Network Magazine

Bean and Cheese Burritos

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When I was younger my Grandma would always have an afternoon snack of some sort ready for me once I got out of school.  One of my favorites was bean burritos.  It was pure goodness with creamy beans and gobs of cheese.  It’s been quite some time since I prepared one of those bean burritos for myself but they still hold a special place in my heart.  When I came across this recipe for bean burritos on Josie’s blog all those memories of that wonderful afternoon snack rushed back.  Her description of her bean burritos sounded exactly like the one’s my Grandma had made me countless times.  It didn’t take long at all to determine that I needed HAD to make these very soon!  Once I discovered them I actually put the on the menu for the next week.

All I can say is WOW!  These burritos hit the spot and were so good.  The beans are cooked down; creating a thick yet creamy base.  The jalapenos and their juices added a lot of flavor and a nice amount of heat to the dish.  The cumin added a smoky undertone and melded well with the rest of the spices and flavors.  Once all the ingredients are cooked they are then stirred together and tons of cheesy goodness is added to create an even creamier filling for these burritos.  Once assembled they are topped with more cheese then placed in the oven to heat everything through and to create a cheesy layer over the top of the these creamy burritos.

This meal is delicious and simple to throw together making it perfect for the weeknight.  It’s also a vegetarian meal which is perfect for us, since I am constantly trying to incorporate more meatless meals into our menu.  It’s completely satisifying and fulfilling and the perfect comfort food.  I promise you can’t go wrong with these.  Who doesn’t like bean and cheese burritos, topped with more cheese?  To make this meal somewhat “healthy” I topped the burritos with fresh, chopped tomatoes, scallions and cilantro.  Not only adding a few vegetables but also a splash of color!

Bean and Cheese Burritos

Ingredients:

2 Tsp vegetable or olive oil
1 Medium onion, finely diced
1-2 Tbsp pickled jalapenos, chopped
1 Tbsp chili powder
1 Tsp cumin
Salt and pepper, to taste
2 (15oz) cans pinto beans, undrained
1-2 Tbsp jalapeno pickling liquid (depending on heat tolerance)
1 (4oz) can diced green chiles, drained
1/2 Cup salsa
1/2 Cup fresh cilantro, chopped
1 Cup shredded cheddar cheese
1 Cup shredded pepperjack cheese
12 (6inch) flour tortillas

To serve:
1 Cup tomatoes, seeded and diced
2-3 Scallions, minced
Sour cream
Salsa

Directions:

Preheat oven to 375.  Lightly spray a 9×13 pan with non-stick cooking spray and set aside.

Place both cheeses in a bowl and toss to combine.  Set aside.

Place a large skillet over medium heat, add oil and allow oil to get hot.  Add onion to the heated oil, allow to cook stirring frequently.  Once onions are translucent, about 5-6 minutes, add the jalapenos, chili powder, cumin and salt and pepper and stir to combine.  Cook an additional 1-2 minutes.

Add the undrained beans, along with the diced chiles to the onion mixture and bring to a boil.  Once mixture has come to a boil reduce to a simmer and add pickling liquid and salsa and allow to cook until thickened.  Once the mixture has thickened, remove from heat and use a potato masher (or the back of a wide spoon) to mash the beans until desired consistency is achieved.  Taste the mixture and adjust seasonings accordingly.  Add the cilantro and stir to combine.  Add half of the cheese mixture to the beans and stir until melted.

Place a scant 1/3 cup of the bean mixture into each tortilla and roll up.  Place the filled burrito in the prepared baking dish.  Repeat the process with remaining ingredients.  Once all burritos are filled, sprinkle with remaining cheese.  Cover the pan with foil and bake for 15 minutes.  Remove foil and continue cooking for 5-10 minutes, until the cheese has melted.  Remove from oven and allow to cool for 10 minutes.  Sprinkle desired toppings over the burritos and serve.

Recipe source: Pink-Parsley 

From Scratch Green Bean Casserole

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I have long been a fan of green bean casserole.  For as long as I can remember the green bean casserole with the cream soups have been a staple at every Thanksgiving and Christmas meal.  Now while there is absolutely nothing wrong with that version of green bean casserole (it is popular for a reason, right?), it is always nice to try a new spin on a classic.  That’s exactly what this casserole is, a new spin on a traditional classic.  Since this dish holds a special place in my heart I literally jumped for joy when the opportunity presented itself for me to make this version of green bean casserole for Christmas.  I have been eyeing this recipe for quite some time so I was very excited to finally have a reason to make it.

This version of green bean casserole is slightly different than the one I have made before.  The previous version not only called for a homemade cream of mushroom soup, but for homemade fried onions as well.  This recipe, however, utilizes the classic canned fried onions, which I am very fond of, but paired them with a buttery, seasoned bread crumb mixture.  Spreading this buttery, fried onion mixture on top of fresh, crispy-tender grean beans tossed in a creamy, homemade mushroom soup is the epitome of deliciousness. 

Though this recipe is slightly more involved than the traditional green bean casserole, it is still quite simple to make.  Blanch the green beans, make homemade mushroom soup and assemble the casserole.  This casserole portion can even be prepared in advance and refrigerated for up to a day.  I can honestly say I think this is one of my new, favorite side dishes that I won’t only enjoy on Thanksgiving or Christmas but year around.  I think next time I will merge the two recipes by utilizing this cream of mushroom soup, but lightly dredging shallots, frying them and then mixing them with the buttery, bread crumb topping.  Sounds delicious to me, I’ll be sure to let you know how it turns out!  Be sure to have this recipe at your next family or holiday gathering.          
Green Bean Casserole

Ingredients:

For the topping-

4 Slices white sandwich bread
2 Tbsp unsalted butter, room temperature
1/4 Tsp salt
1/8 Tsp ground black pepper
3 Cups (canned) fried onions (about 6 oz)

For the beans and cream of mushroom soup-

2 Pounds fresh green beans, ends trimmed and halved
3 Tbsp unsalted butter
1 Pound baby portabello mushrooms, cleaned, stemmed and sliced
3 Medium cloves garlic, minced (about 1 Tbsp)
Ground black pepper
3 Tbsp all-purpose flour
1 1/2 Cups low-sodium chicken broth
1 1/2 Cups heavy cream

Directions:

For the topping-

Tear the bread slices into quarters.  Place the bread, butter, salt and pepper in a food processor and pulse until corse crumbs form, about ten 1-second pulses.  Transfer to a large bowl and set aside.

For the beans and cream of mushroom soup-

Preheat oven to 425.

Prepare an ice bath by filling a large bowl with ice water, place near the stove.  In a large dutch oven, or large stock pot, bring 4 quarts of water to a boil.  Add 2 tablespoons of salt as well as the beans.  Allow water to come back to a roaring boil, reduce to a simmer and allow to cook for 6 minutes, until beans are light green and crisp-tender.  Drain the beans and immediatley immerse into the ice bath to stop the cooking process.  Remove from water and place on a paper towel lined cookie sheet to dry.

Meanwhile, add butter to the dutch oven and melt over medium-high heat.  Once the foaming has subsided add the mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper.  Cook about 6 minutes; until the mushrooms have released their moisture and the liquid has evaporated.  Stirring constantly, add the flour and cook for an additional minute.  Continuing to stir constantly, add the chicken broth and bring to a simmer.  Add cream, reduce heat to medium and continuing simmering for about 12 minutes, until the sauce has thickened and reduced to about 3 1/2 cups.  Taste and adjust seasonings as needed.

Place the green beans back in the dutch oven and stir to combine the soup with the beans.  Once the beans are evenly coated, transfer the mixture to a 9×13 (3 quart) baking dish.  Mix the fried onions with the bread crumb mixture and sprinkle evenly over the top of the beans.  Place in oven and bake for about 15 minutes, or until the soup is bubbling and the top is golden brown.  Serve immediately.

*To make this ahead of time, make the breadcrumbs, store in the refrigerator and combine with the onions right before baking. The beans and cooled sauce can be combined in a baking dish and stored, covered, up to 24 hours before serving. To heat, simply remove the cover and bake at 425º for 10 minutes and continue baking as directed.
*The recipe can easily be halved just bake it in an 8-inch square (2 quart) baking dish. Reduce the cooking time for the soup to 6 minutes, rather than 12, (1 3/4 cups) and the baking time to 10 minutes.

Recipe source: The Cook’s Illustrated Cookbook

Smokey Bean Soup with Ham and Bacon

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I mentioned previously that a fellow blogger unexpectedly lost her father on Thanksgiving morning.  In the blogging world you make connections with people from all over the place and develop relationships with others who have the same passion and interest as you.  I don’t personally know Annie or her family, but my heart goes out to her and her family during this time of grief and struggle.

On Thanksgiving morning she suffered a tragic loss.  A loss that was sudden.  A loss that was unexpected.  She suffered one of the worst kind of losses.  She lost her father.  Her father that was only 59 years old.  A loss of anyone at any time is a tragedy, but a loss that comes so unexpectedly is the worst.  Although I don’t know Annie personally, when I learned of the loss of her father I wanted to do something for her.  We don’t live in the same town or state, we are actually miles and miles apart but that doesn’t mean I can’t do something for her to let her know I’m thinking of her.

So what does one food blogger do for another to show them they are thinking of them, praying for them and hurting for them?  They cook something for them.  Something delicious.  Something comforting.  Soup.  I don’t know about you, but soup is so home-y and comforting.  It’s one of those foods I turn to during those times I need to feel comfort.  There’s something about a big pot of soup simmering on the stove that brings a sense of comfort and normalcy to those times that when there is nothing normal or comforting in your world.  Letting that soup simmer until it’s just perfect is a type of therapy, almost.  Although cooking isn’t therapy for all, there are many who find comfort not only in food but in the cooking process and just being in the kitchen. 

So, Annie, this big pot of soup is for you and your family during this time of loss and tragedy.  My heart goes out to you, your brother and your entire family.  I hurt for you and I am praying for you.  I know this isn’t much in the grand sceme of things but I just wanted you to know I’m thinking of you, praying for you and I’m here for you.  I know the road of healing will be a long and rocky one, to say the least, but you have overcome so much already and I know you will get through this as well.

Smokey Bean Soup with Ham and Bacon

Ingredients:

8 Slices bacon, plus an additional slice or two for garnish if desired
1 Cup chopped onion
3 Cloves garlic, minced
8 Oz diced smoked ham (about 2 cups)
2 Red potatoes, diced into bite size pieces (about 2-21/2 cups)
2 Cans great northern beans, drained and rinsed
1 1/2 Tsp smoked paprika
1/2 Tsp Kosher salt
1/8 Tsp black pepper
3 (14oz) Cans chicken stock
1/2-1 Tsp liquid smoke (optional)

Directions:

Slice bacon into bite size pieces and cook in a large stock pot until crisp.  Remove bacon and place on a paper towel lined plate and set aside.  Reserve 1 tablespoon of bacon drippings and dispose of the rest.

Place the onion and garlic in the stock pot with the bacon drippings and saute for about 2 minutes.  Add the diced ham, beans, paprika, salt and pepper to the pan and stir to combine.  Add the broth and potatoes.  Bring to a boil then reduce to a simmer.  Allow the soup to simmer for about 15 mintues, or until the potatoes are fork tender.  Remove from heat and add the liquid smoke and bacon and stir.   

Remove 3 cups of soup and place in a large bowl and puree with an immersion blender until smooth.  (A blender may be used in place of the immersion blender.)  Add the blended soup back to the pot and stir to combine.  Add additional salt and pepper if needed.  Ladle soup into bowls and top with extra bacon, if desired.

Recipe source: Our Best Bites

Red Beans and Rice

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When fall arrives I get so excited; there are so many recipes that I look forward to making, a few classics but I am always looking for new ones to try as well.  It’s the perfect time of year to pull out your favorite long sleeve shirt or sweat shirt, get cozy and have a big bowl of soup or chili.  Fall has been here for a few weeks but the weather hasn’t exactly followed suite.  Since the weather has been warmer than normal I watch the weather carefully and plan the meals accordingly.  If there is any glimpse if cool weather in the forecast I immediately work one of my fall-ish recipes into my meal plan.  One of those cool days finally came around Spencer’s birthday which worked out perfectly.  One of his all time favorite meals is red beans and rice, and since the weather was actually going to be cool he decided that he wanted that for his birthday meal.

Before now, I had never made red beans and rice.  Which is actually quite interesting and dumbfounding to me since it is one of Spencer’s favorites.  Better late than never, right?  I’m so glad Spencer decided on this for his birthday meal; it gave me a reason to finally make one if his favorite meals and it gave me a reason to make a classic southern dish!  This was delicious, flavorful and so filling.  One of the best parts about this actual recipe is that is uses a slow cooker.  You know me, I love slow cooker recipes!  Throw the ingredients in the pot, turn it on, and when you walk in the door your food is ready!  The only thing I had to to when we got home was make some rice and hot water cornbread.  How easy is that?

This was simple yet delicious.  This perfect for a weeknight meal, since the crockpot does all the work, but can be dressed up for company.  Best of all, it’s perfect for fall weather.  I am so glad the cool weather has finally moved in…hopefully it will be for good! 

Red Beans and Rice

Ingredients:

1 Pound dry red kidney beans, rinsed and sorted
6 Cups water
5 Regular bouillon cubes (or 1 Tbsp. + 2 tsp. chicken base)
1/4 Pound smoked sausage*, quarted and cut into thin slices 
1 Onion, chopped
4-5 Cloves garlic, minced
1 Tsp Cajun or Creole seasoning (omit this if using Andouille sausage)
3/4 Tsp cumin
3/4 Tsp coriander
3/4 Tsp oregano
1/8 Tsp cinnamon
1/2 Tsp smoked paprika (omit if using Andouille sausage)
A splash (or two) of hot sauce (optional)

*(Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.

Directions:

Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.

When beans are tender, mash about 85-90% of them against the side of the crock pot. Taste to ensure it’s seasoned to your liking; add more seasoning if you see fit.  Replace lid and set heat to low or warm.

In a medium saucepan, bring 4 cups of water, 1 tablespoon white vinegar, and 2 cups of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.

Once the rice is finished, place the red beans in a bowl and top with a scoop of rice.  (You can also place the rice in the bowl first and then top with the red beans if you prefer) Garnish with green onions (for a touch of color and a little extra flavor).

Recipe source: Our Best Bites

Pasta with Mexican Black Bean Sauce

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We are not vegetarians, nor are we in the process of converting but I think it is a very good idea to have some meatless meals on filed away.  Spencer is a meat and potatoes guy, so the idea of converting to vegetarians is completely out of the question.  I do, however, like to incorporate meatless dishes into our meal plans and I am slowly but surely building up my vegetarian recipe repertoire so that I can hopefully have a meatless dish every week.

Spencer isn’t opposed to vegetarian dishes, but they do have to be filling.  Some recipes we’ve tried have been satisfying initially but a few hours later he’s back in the kitchen looking for something else to eat.  So one of the main requirements for any meatless dishes I make is that they have to be hearty.  This pasta was delicious, filling and yet surprising light.  I loved the flavor combination in this sauce.  It was savory, smokey and sweet all at the same time.  The cheese is a delicious accompaniment, as well, it add a sharpness to each bite.  The cilantro and fresh tomatoes bring it to live and give it an extra burst of flavor, and it makes the plate look pretty too!

In addition to this being a very delicious vegetarian dish, it is also very minimal in time and preparation.  Pasta is a very quick food to prepare anyway,and having a sauce that takes just as little time to prepare as pasta, makes this the perfect weeknight meal.  There’s nothing better than a quick meal that is not only healthy but delicious!  Tucker even loved this; he cleaned his plate and then helped me finish off mine.

Pasta with Mexican Black Bean Sauce

Ingredients:

1 1/2 Tbsp vegetable oil
1 Medium onion, chopped
2 Cloves garlic, minced
1 (14.5oz) can diced tomatoes, undrained
1 (4.5oz) can green chiles
1 Tsp chili powder
1 Tsp ground cumin
1/2 Tsp sugar
1/4 Tsp fresh chopped oregano
1 (14.5oz) can black beans, rinsed and drained
Fresh cilantro, chopped for garnish
Grape tomatoes, halved, for garnish
Shredded cheese, for topping (optional)
12 oz. pasta

Directions:

Bring a large pot of water to a boil, season with salt and cook pasta according to instructions on the box.

Meanwhile, preheat oil in a large skillet over medium heat.  Add the onions and saute for 1-2 minutes, when onions begin to turn translucent add the garlic and saute until fragarent, an additional 1-2 minutes.  Add the tomatoes, chili powder, cumin, and sugar and bring to a boil, reduce heat and simmer for about 15 minutes. 

Remove 1 cup of the tomato mixture from the pan and place in a medium bowl along with 3/4 of the can of black beans.  Using an immersion blender*, blend the mixture until desired consistency is achieved.  Return the mixture to the skillet, along with the 1/4 can black beans and oregano and stir together. 

Divide the pasta evenly among the plates and spoon the black bean sauce over the pasta.  Top with tomatoes, cilantro and cheese, if desired.

*If you do not have an immersion blender you may use a blender or food processor.

Recipe source: Adapted from branny boils over originally from American Dry Bean Board

Black Bean Salsa

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The first time I had this one of my friends brought it to my house and I was instantly addicted, even after I was full I was still eating it because I just couldn’t get enough!  Any time she asks me what she can bring to a gathering I always ask her to bring this dip and it’s always a huge hit!  It has so much flavor and it’s a good, light dip that can be enjoyed any time but is perfect for something refreshing in the spring and summer.  I love the flavor of cilantro and this dip is packed full of cilantro and it’s complimented by the flavor of lime juice; there are a lot of bold flavors in this dip but they all go together so well.  

Spencer loves this dip also and he and some friends were going hunting one weekend and they asked if I would make a few things for them to take so they could have some snacks.  Along with this dip I also made sausage and cream cheese dip, which is always a hit, and since I always make something sweet, I made brownie cookies.  Everything was a hit, and I think this dip is going to be making a regular appearance on these trips.  I was so excited about making this; and it did not disappoint!  I was a little nervous about making it at first because I wasn’t able to get the recipe from my friend before I needed it so I hunted and found one on-line that I thought was similar; I don’t think it was exactly like hers but it was very close and turned out great!

Black Bean Salsa

Ingredients:

1 (16oz) Can black beans
1 (12oz) Can shoepeg corn
1/2 Cup cilantro
1/2 Cup chopped green pepper
 1 Medium purple onion, chopped
3 Medium tomatoes, chopped (seed one)
1 Jalapeno, chopped
1 Tablespoon canola oil
2 Tablespoons lime juice
1 1/2 Teaspoons lime salt
1 Teaspoon garlic powder

Directions:

Drain and rinse corn and beans and put in a medium bowl.  Add cilantro, green pepper, jalapeno, onion and tomatoes and mix together.  Drizzle the oil and lime juice over the top, mix together and then add seasonings and stir well.  Refrigerate 2-4 hours or overnight.  Serve with tortilla chips.

Recipe Source: Adapted from CD Kitchen

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